Posted By: Christopher WillettI've been using the 150mm Yuki petty for about three months now and find that it fills a great nitch in my home kitchen. I cook a lot (feeding 5 people) and the Yuki performs a lot of not so glamorous jobs. Parting out chicken, filleting whole fish, trimming fat off of roasts, and so on. The knife is nimble and easy to use, although the relatively short height is both a blessing (nimbleness) and a curse (pinch grip has to be high). The length is really too long to make it ideal for in hand work, although with care you can peel fruit and other do other delicate work.
The nashiji finish looks nice, though slightly understated, and the cladding line is striking: The knife is a looker. Fit and finish is to a good standard, although I did sand the handle with fine sand paper and seal it with several coats of mineral oil. The texture on the handle makes it easy to grip even when my hands are wet with chicken goop. The edge out of the box was solid, but after a full progression (Cerax 1k->Rika 5k->Kitayama 8k->strop) the edge is excellent. I recently broke down a whole coho salmon and the knife blew through the skin like it wasn't there: Filleting was much easier than the last time when I used a German knife to do the same thing. Edge retention is fine. I touch up the knife on the weekend with the 8k and the strop.
I'm very happy with the 150mm Yuki and would recommend it highly to anyone looking for a general utility knife. A shorter blade would be better for in hand work, but then the other tasks wouldn't go as smoothly. Well worth the money!
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